This hearty classic is a great dish for all cooks, whether a beginner or more experienced. Not only is it nourishing and inexpensive, it's simple to make.—John Croce Jr., Yarmouth, Massachusetts
- 1 pound dried green split peas
- 2 smoked ham hocks (about 1-1/2 pounds)
- 2 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 chicken bouillon cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 8 to 10 cups water
- 1 bay leaf
- In a Dutch oven, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally.
- Discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces. Return meat to the soup and heat through. Yield: 6-8 servings (2 quarts).
Originally published as Split Pea Soup in Taste of Home February/March 1996, p47
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